This time I went with a group of friends and ordered some different dishes!

We again went for the same old dishes, such as:

1) Veggies: they were so yummy as usualy!

2) 炸子雞: yummy chicken as usual

3) new dish: 牛腩煲: i didn't get to try out any of the beef, but the veggies and the taste were both very yummy!

4) new dish: 荷葉飯: finally got to try out their famous lily rice after making a reservation for it! We went for the small portion and it was so damn yummy!!!! The rice was not too wet, but had this really nice taste!

5) Prawn toast: the prawn toast was the best! Yummy prawns and excellently made buttered with some kind of coating that I couldn't describe!

6) Dessert: 杏仁茶: the almond tea here is really tasty, very dense and yet does not contain too much egg white!

All in all, the service here was expeditious this time! Dunno why, but everything just took around 5-10 minutes to arrive, which was excellent!

Price per person was also reasonable: $112! Highly recommended if u're going in groups!

This time went there with a group of friends.

Ordered a set of different dishes:

豉油雞 (half, which cost $130);

清湯豆苗;

Pineapple and 咕嚕肉; and

4 bowls of white rice!

The chicken was really tasty, but the portion was too small, much smaller than the 炸子雞. Tasty though.

The pineapple and gu lou yuk was very good! Cut into small pieces of Gu Lou Yuk and very tasty. 香口!

The veggies were again the same. Just as good.

Last but not least, we finally tried out their 杏仁蛋白茶, which was one of the best I've ever had! Very strong almond taste and didn't taste just like soup! The soup was in fact pretty dense! Anyway, it was a good dessert!

I really wanted to post pictures but accidentally deleted all of them. Will post them again next time!

Seriously, this restaurant still needs to improve on its service! Food is good though! Dishes really need to be much bigger coz prices here are not too cheap!

Finally got to take some time off work to write a review!

Went for lunch here yesterday with some friends. We didn't order a lot of dishes as they appeared to be very expensive. We were seated at a table facing the door so we were able to see the number of people flowing in and out.

What I need to complain about this restaurant was the poor service Service was very slow and poor. We ordered only 3 dishes and waited for over 15 minutes. The waiter even said, "You should've told us that you are in a hurry!" I'm like....everyone who eats in Central for lunch are in a hurry! Nevertheless, I have to say, that the food was good.

we ordered the following dishes:

清炒豆苗: very delicious. I asked them for little oil. And they really didn't make it too oily. The portion was not enough though and it was the first dish that arrived. We were already starving by then. So even when we finished the veggies, the main course and the noodles hadn't even arrived yet.

chicken (炸子雞): it was very good. The skin of course was fried but I didn't eat much of that. The chicken tasted very good. However, some tasted saltier than the others. The nice taste of the chicken wasn't very proportionate.

葱油撈noodles: this was my favorite dish! The noodles were not too tender and had this sort of elacity! Not too oily either as I asked for little oil. All in all, a very good dish!

But seriously, they really need to improve on their service. I would've given a higher ranking if their service was better and much more efficient!!!

Reservation is required. Please ready your HKU Alumni or staff member number.

The restaurant has about 10 tbles. Inside the restaurant, there is a bar (Komos Plus), near the main entrance. Instead of having a drink at LKF, try the Komos Plus after dinner.

The restaurant is easy to locate on the uphill, way to LKF. The ground floor is a Korean comestic shop: LANICGE

Take the lift, press "1/F"

Overall comment;

The place is ambience, clean and services is up-to-standard.
This restaurant is a good choice for Chinese cuisine at a fair price in Central.

We ordered 4 dishes + 1 soup, average cost per head: HK$230-

If you have HKU Alumni credit card, you will entitle 10% discount

Here is our dishes:

1 Sweet & Sour Pork
2 Thousand Egg, fish fillet and parsley soup
3 Salty fish & steamed pork claypot rice - highly recommended!
4 Black soya & garlic fried chilli chicken
5 Steamed soya sauce tofu

香港大學校友會 has long been regarded as a reliable Cantonese restaurant in Hong Kong. Its food used to be just a notch below 陸羽 but with a more approachable price to attract customers. But recent downhill alerts left me worried about its quality maintainence. Were those rumors or were they true? I needed to find it out myself.

The staff was very efficient in sending out dishes, with the pacing of the dinner so fast that one couldn’t help but to feel rushed. Deep Fried Shrimp Toast (蝦多士) is a popular dish these days and having had the same dish at 陸羽, 鳳城, etc., I think the version at 港大校友會 was quite good. The toast underneath was chrunchy and not greasy, but the shrimp was not as plump and juicy as the one at 鳳城, causing the proportion of shrimp to toast a bit off and compromising the mouthfeel. It was still delicious though certainly not the best.

Chinese Almond Soup with Pig’s Lung (菜膽杏汁白肺湯) is a best-seller here, but the soup tonight was rather disappointing. I didn’t mind it being a thinner version than the more concentrated rendition at 陸羽, but the indiscernible almond aroma and flavor (杏香和杏味皆欠奉) and the monotonous saltiness was what bothered me. The vegetable (菜膽) and pig’s lungs (豬肺) were very tender, but the latter wasn’t cleaned as good as 陸羽's and couldn’t be qualified as "白肺". I agree with 唔食都知唔好食 that when compared to 陸羽 this soup was relatively mediocre (比較之下).

Salt and Pepper Squids (椒鹽鮮魷) arrived piping hot and fresh. The squid was meaty and tender and the seasoning was spot on. The crispy coating was a tad too thick for my taste, and I rather focused my effort on the fried chili toppings to avoid the batter. The taste of Steamed Beef Patty with Dried Tangerine Peel (陳皮蒸牛肉餅) was rather confusing as we couldn’t figure out whether it was pork or beef at first. The flavor was alright but the patty was too dense with the meat minced too fine to feel the meat texture. The dripping from the patty was the best part of the dish.

Pan Fried Stuffed Dice Fish (煎釀鯪魚) was a disastrous dish as the minced dice fish was crumbly and dry. The fish flavor wasn’t robust at all possibly due to the excessive flour added to the minced fish. Even the sauce served on the side and the crispy skins couldn’t save the dish.

Salt Baked Chicken (古法鹽焗雞) was the most anticipated dish of the night as the version 港大 is often regarded as the best in Hong Kong. I certainly hope that we could find a better one as the chicken tonight was inconsistent. The skins weren’t particularly crispy with some of the skins very salty and other parts bland. The meat was rather dry particularly approaching the breast parts, and overall completely lacking fresh chicken flavor. To be frank I didn’t find anything impressive or appealing about this chicken and it would be embarrassing to call this 鹽焗雞 the best in Hong Kong.

Salt Baked Chicken Offals (鹽焗雞雜), on the other hand, was incredibly delicious as the savory note complemented well with the gaminess of the chicken offals. The livers were not as luscious as I wanted, but compared to the chicken they were miles more enjoyable.

Stewed Whole Duck with Pomelo Skin ( 柚皮炆全鴨) was the saving grace of the night as the duck was stewed to the point where the meat just fell off the bones and very tender. Normally gooey thick sauce wouldn’t be my preference but after the dry chicken the brown sauce was a nice lubricant to the duck and to my mouth. Best were the pomelo skin (柚皮) which was thick and soft with no bitter aftertaste (at least for the pieces that I tried).

I didn’t get to try Sweet and Sour Pork with Young Ginger (子薑咕嚕肉) as they were gone very fast. Judging from that as well as the very little oil residue left behind on the plate, I assumed it was a very well-prepared dish.

The savory portion of the meal ended with the Fried Rice Wrapped in Lotus Leaf (荷葉飯). This was reasonably tasty with the meat and vegetables evenly distributed in the fried rice and wasn’t a bit oily (乾身香口). The rice had a mild hint of lotus leaf’s fragrance which only testified the fact that the chef didn’t take any short cut to prepare the dish.

While I thought we had the better dishes towards the end, 港大校友會 managed to throw a tragic ending to the end. The desserts were 黑白鴛鴦糖水 (black sesame sweet soup and almond sweet soup). I tried the latter and it was like a cloying sweet muddle with thickened with tons of flour. I couldn’t recall the last time I had 蛋白杏仁露 that bad and the version at 海景軒 was like 100 times better.

If this dinner was at a neighborhood restaurant, I wouldn’t be complaining as the dishes were mostly at an average level (not disgusting but not impressive). Given the reputation of 港大校友會 and the fame of their 古法鹽焗雞 and 菜膽杏汁白肺湯, the execution of our dinner regrettably didn’t meet my expectation. Of course it didn’t take away the effort of the organizer who took his personal time to create this meal and I want to give my deep appreciation for his work. I hope it was an off-night but with the recent reports there seems to be some quality slip at this once-reliable establishment. 港大校友會, please get your game back as we cannot afford to lose yet another quality Cantonese restaurant in Hong Kong.

七月十日

對上一次來已經是上年八月，轉眼又已一年，期間認識了不少食友，談起一些作風踏實港大鹽焗雞，非嚐過的朋友有興趣，自己就抱著一再回味心態而來，訂下白肺湯及蝦多士，就是簡單的一頓便飯。

訂了埋邊最大的十六人檯，負責招呼的依舊是幾位老伙計，樓底雖然矮，但裝潢企理有著中菜館熱鬧氣氛。食友帶來不少洋酒，伙計也醒目地在小檯几上置以冰桶。人齊開席，先來蝦多士，蝦起了雙飛貼伏在食指般厚的多士上，炸得酥脆亦唔算多油，加上微鹹的金腿，是幾可口的佐酒小吃。

人多，招牌白肺湯要來兩鍋，侍應醒目的擺了幾多角度讓大家影相，這裡的湯連渣上，味道不如陸羽般強烈，湯底隔過滑而帶杏香，亦有菜膽的甜美，做得不錯的老酒家味道。再來是舖滿陳皮的牛肉餅，食友說是豬肉餅，起初看色還以為是豬肉，也要吃真一點才說得出的滲有肉汁的牛肉餅，吃起來有彈性，但再鬆一點更好。

椒鹽鮮魷收費唔平，例半要成百五，當然用的是爽嫩鮮魷，開了花炸得酥脆可口，Little Meg最後連墊底的紅椒亦掃埋！

主角鹽焗雞姍姍來遲，聰明地挑了瘦的雞，用粗鹽一氣呵成的焗至金黃色，雞肉是鬆嫩，皮層帶烤焗的微微焦香，老師傅天天都做，比起西苑及喜萬年技勝一籌。既然有做鹽焗，就再訂埋鹽焗雞雜，雞肝焗得香潤，雞腎亦是新鮮的，吃起來嫩腍有微微彈性，當然就不會如炒雞腎般爽口。

訂了兩條煎釀鯪魚，初時還以為是走汁版的鯪魚，原來豉汁另上，鯪魚最好吃的不是鬆泡的魚肉，而是炸得香脆的皮，難怪味淡的豉汁是另上，有說夏天難得至起膠，是師傅太耐無做，拿上手亦難做回惜日水準。

柚皮是時令菜，乾脆來個柚皮炆全鴨，鴨肉炆得嫩腍但欠個性，精華落在琉璃汁上，柚皮吸收汁後，味道尤佳，唯吃起來不夠鬆化，這味師傅菜，值得推介的是桃花源。紫羅咕嚕肉有水準，炸得乾爽香脆，汁掛得好，碟底不剩多餘汁，帶天然子薑味道，不過甜亦無化學性酸味，數本地五間最出色咕嚕肉，走唔甩港大。

要預訂的時令荷葉飯，夠色亦炒得乾身，菇粒、肉粒切得仔細，加上火腿、雞蛋提味，炒功及處理功序做得好，夠色亦夠味，比起年前鏞記、近期的蓮香居做得更令人滿意。

最後的黑白鴛鴦糖水後，跟大家分享過是夜菜式意見，又笑談了好陣子，食物質素較年前來好一點，尤其是本地最好的鹽焗雞及咕嚕肉，那邊廂食友似乎是吃得開心玩得盡興，招呼好、價錢亦較陸羽平上三分一，每人貳佰圓正，個人而言是滿意的。

最後，要謝謝食友Chirsty借出會員證，今局才得以成行。

要吃中菜，始終也是大班人吃會好一點，因為可以試多一點不同的菜式，今回女友及她的好友也生日，所以也參加了大顆兒的生日局，最後決定了來這裡。

也真的是花了一點力氣去訂位的，但最終大家也是準時來到這兒開餐，甫坐下，大家也是研究一下餐牌，普遍也認為價錢是挺貴的，坦白說，付多二十個巴仙已經可以到陸羽吃了。但既來之，也試試它的馳名的菜膽杏汁白肺湯及古法鹽焗雞吧，另外也點了子蘿炒牛肉、金銀蛋莧菜、粟米斑塊、蝦多士、子薑菠蘿咕嚕肉及羅漢斎，最後也點了菜遠牛河及瑤柱蛋白炒飯作結。

先來也喝一口湯，菜膽杏汁白肺湯，在繼陸羽過後，再次喝到這道心機菜，雖然是沒有陸羽的那麼濃，可能杏汁的濃度比陸羽的低吧，而此處的杏汁，比陸羽的更順滑，相信可能是以杏仁磨汁而成的，所以渣去得更清吧，而其他配料也是例牌的南北杏、陳皮及菜膽，菜膽吃下軟腍，吸了杏汁，好吃，而豬肺原本每人一小片，但由於眾多人仕原來是不吃肺的，所以全轉贈給我，真幸福，豬肺也是洗得潔淨，一點異味也沒有，所以誠然也是好喝的，但前車可鑑，真的是比較之下了。

第一道來的菜，是令人開胃的子蘿炒牛肉，也是以酸甜的醬汁，跟洋蔥、青椒、紅椒及牛肉等炒過，也當然等有子薑，還要是勁多的，子薑咬下也辣辣的，但已經沒有上回到陸羽吃咁好味，吐了一點渣，而且牛肉吃起來，感覺也好像有點化學，但抵讚的是炒功不錯，汁扣得好，碟底不會剩下一大堆汁，也算是對版的了。

再來的是一點纖維，畢竟女孩子也沒有像我那麼愛吃肉，點了合時的金銀蛋莧菜，莧菜是超級嫩的貨色，吸了鹹湯，味道是剛好，但奉勸各位淨喝湯就不必了，因為可能會弄至生腎石的，而金銀蛋也香，但皮蛋的蛋黃好像不太軟身，軟一點會更好吃，但總括來說也不錯。

再來是一道像在茶餐廳的食物，是粟米斑塊，先談斑塊，炸得通透，魚肉當然不嚡，而且還保留了很足的水份，是難得鮮美的斑塊，伴着的粟米汁也是好吃，有很多的粟米粒，而且粟米味也強，加了足夠的蛋花，不以生粉水來調杰粟米汁，是聰明的做法，很不錯。

再來是早到的菜遠牛河，河粉是一貫的比較油膩，但也是如預期的濕炒，但炒得濕身而熱騰騰，已經是不錯的了，加上菜嫩而牛肉也腍，加上是用新鮮的牛肉來弄的，也不會不好吃吧。

然後是價值十三元一件的蝦多士，雖然是比陸羽的是油 膩，但也不算是很油膩的了，但相反，多士就是比陸羽的脆一點點，而且也鬆化，蝦又是爽爽的而不小，十三元其實也是物有所值，所以最後encore了近十件。

吃到此處，也再來一道開胃的小菜子薑菠蘿咕嚕肉，同之前的子薑炒牛肉同出一轍，汁及配菜也是差不多，但今次的子薑切成了段狀，吃下更有咬口，而且也好像比之前吃到的更嫩，加上做肉炸得透，汁也扣得好，碟底不會剩下一大堆汁，也不難好吃，但那汁酸一點會更好。

另外的一道澱粉質也來了，是瑤柱蛋白炒飯，一看下去已知炒功不錯，飯身粒粒分明，炒得乾身，配上清淡的蛋白而濃香的瑤柱，也真的很對版，唯一可以彈的就是若能下多一點瑤柱會更完美。

到了壓軸的菜式古法鹽焗雞，也教我好生期待的一道菜呢，也選了雞背來吃，雞肉雖然嫩滑，鹽也下得剛好夠鹹，但沒有一丁點的雞味，再者是焗得全不香口，整隻雞也是濕濕的，真的是很失望呢，難道這就是名菜？索價近三百元的鹽焗雞，原來是普通得很的。

在吃蛋糕前，也來吃清淡一點的羅漢斎來清清味蕾，所謂的羅漢斎，其實也是蠻多材料的，分別有芽菜、栗米仔、磨菇、甘荀、竹笙、冬菇、菜心及草菇等，但云云食材之中，最多的竟然是荀，而貴價的竹笙只有一點點，但怎說也好，其實也炒得熱騰騰，沒有炒過火，已是不錯的了，但個人不大喜歡這非常不實在的茨汁，雖然身夠厚，但味很不實在，像只有一點點醬油加上鹽罷了，真的很素的。

到了最後，也是大家送贈生日咭的時候，而女友友人帶來了生日餅，是自製的，今天的是Mocha New York Cheese Cake，吃下芝士味很豐厚，也帶有陣陣Mocha的咖啡及巧克力味，很不錯的，但芝士可再細滑一點會更好。

雖然跟預期的比，是有一點兒失望的，但有一大班人為女友慶祝，也真的很替她高興，也謝謝妳們對她的關心及愛。

今天補祝莊友Oli的生日…我們特意選了港大校友會來慶祝…因為我們這班港大校友都沒有來過這裡吃過飯…只有聽聞過這裡的小菜很不錯…身為港大校友當然要試一試啦~

其實來之前我的食友嚇我說…”你什麼菜式都沒有訂…你們沒有東西好吃的了…直接取消不要去好了…”我也是大意的了...所以吃之前只期望我最想試的蝦多士和杏汁白肺湯不會沒有…可幸的是…最後只有鹽焗雞沒有…(雖然食友們都說很很很好吃…又說不吃鹽焗雞不如不要去吃….)

一行八人…點了蝦多士…杏汁白肺湯…葡國焗肥雞…陳皮蒸牛肉餅…蒜蓉炒西蘭花…椒鹽鮮魷…梅子鴨和咕嚕肉…

蝦多士…雖然蝦不算很大隻…不過就炸得好香…咬落不會覺得太油膩…非常香口的一個小吃…只吃一件有點不夠喉呢…不過我比較喜歡在品香樓吃到的芝麻蝦多士…

杏汁白肺湯…其實我不太喜歡杏汁的味道…不過煮成湯我又覺得試得過…煮成湯的杏汁不會像杏霜那樣濃烈…奶白色的湯滲出淡淡的杏汁味…我不吃肺的…只淺嘗了少許…口感麻麻…所以沒什麼感覺~

蒜蓉炒西蘭花…這個是沒可能失手的了…否則就要打打咯~

椒鹽鮮魷…炸漿不會很厚…炸得剛剛好…不會太乾…外層脆口再配上適量的椒鹽…裡面的魷魚十分彈牙…不過份量好像少了點…

梅子鴨…醬汁酸中帶甜…鴨肉非常入味…亦炆得夠稔…很開胃的一道菜…墊底的有芋頭…不過芋頭就一般…不夠粉…爽爽的我不太喜歡…而且不夠粉就不能盡把梅子醬吸收…

陳皮蒸牛肉餅…很有家常菜的風味…吃得出是手剁新鮮牛肉…再配上切成幼絲的陳皮條…在吃牛肉餅的時候就夾雜著淡淡的陳皮香…非常適合送飯~

葡國焗肥雞…點菜的時候心想…肥雞和普通雞有什麼不同…不知是否只為了把菜式的名字湊成五個字而改的呢…葡汁很杰…近乎是漿…不過味道不錯…

咕嚕肉…大概是漏了單…所以催了兩次才來…幸好這個咕嚕肉在水準之上…枚頭肉肥瘦適中…外層炸得脆口…酸甜平均…這碟特別多青椒…所以我吃了很多~

剛進來的時候…莊友說我們這一檯是全場的最年輕…希望到了我們年紀再大一點的時候…仍然可以回來這裡…一班莊友一起晚飯聚舊啦~

My colleague and I went there for lunch. There was something odd about the restaurant that caught my attention when I was glancing around. The place was full of middle aged men and women, and there were even a few very old men, and I could not help wondering where all the young alumni have gone.

I was given the honor of ordering food, so i decided on a soup and two meat dishes and some steamed rice.

杏汁豬肺湯 was the reason for our visit, so it was a "must have". The size portion however was a bit too large for two persons, so we ended up each having almost 3 bowls. But this time it was somehow not as good as i remembered. The almond flavor was not there.

蝦多士 was as good as before. Crispy and not too oily.
咕嚕肉 was good but not great.

For desserts, we had 杏仁糊 with egg white, which was very good, light and not too sweet.

2009-01-15

因為要alumni o既緣故，幾乎胎死腹中，攪o左好耐先食得到呢一餐。
三十餘人，齊齊由上環走到中環，兩大一細檯。是日全場八成滿座

眼見，o的留座牌是些律師、博士之類的，很貴氣似的

時間無多，快快來個套餐再加o的食送
$888 八人餐好意頭，至緊要有白肺湯(個餐寫住南北杏潤肺湯而已，同散叫個名唔同但竟然話同一個湯！) 及蝦多士

竟然等我o地齊人先上菜，我o地無要求……

- 杏汁白肺湯：來前以平時杏霜的味道去幻想，咁當然係錯啦。唔會有杏霜那樣濃，但的確飲得出是煲出來的杏味。豬肺每人一小片，絕對唔夠喉，真係物以罕為貴。飲完成口好潤好香好滿足。但最奇係另一大檯都是八人餐加大份量至十二人，但佢o地分出來係一碗滿，我o地就三分二度，問極佢o地都係話一樣，唔信！

- 蝦多士：原隻蝦，唔熱氣，蝦味唔重，配埋麵包就是一種鬆軟加蝦質的咬感

- 什菜煲(另叫)：真的是一堆菜及粉絲，清清淡淡

- 紅炆石班腩：有豆腐、班腩、一o的肉絲、菜同菇，正常

- 肘子扒菜膽：有o的鹹肉，配以生菜，送得落飯

- 咕嚕肉(另叫)：一般

- 滿地鑲金錢：見其名不知其物，唔多記得是甚麼了。看回相就是菜心加o的蛋白及???

- 鴻運脆皮雞：有o的蝦片，雞亦偏鹹，但炸子雞類都無乜問題

- 腊味糯米飯(另叫)：一大盤食唔晒，唔油膩，料亦足夠，炒得好靚。粒粒米都有味道


食到一點八左右走，可惜無人有恰當的credit card，否則有折

如果唔係有alumni 呢個門檻，就可以輕易多o的同大伙人或者男/女友食o下好味o既中菜轉口味，那就真的不勝感激

11.1.2009

很感謝每一年朋友們對我的愛護, 今年的生日飯, 好友食家伴伴侶一早便預訂了香港大學校友會, 好讓我們一起嘗嘗這裡的食物。
我們訂了七位, 很準時到了, 而侍應招呼不俗,
雖然朋友未到, 都幫我們開了位, 和加茶~
這裡大多是一家大細吃飯, 比起出面中式酒樓的環境, 這裡比較舒適, 不太嘈吵,

招牌鹽焗雞--伴伴侶預訂了一隻呵!! 肉質很甜, 不是太salty~ 但是焗得頗為徹底~
但是很大隻呵~我們七個人, 還是要靠男士們完成它了!!!!

杏汁豬肺湯--原來自己煮的話, 是很難的!!! 所以在這裡飲到, 除了是味道, 還有功夫呵!
很有住家湯水的味道, 不是味精湯可相比的!
自己不太喜歡內藏的食物, 但是這個豬肺一點都不腥, 而杏汁蓋過了的味道很清甜!

蝦多士: 侍應suggest我們一人一件, 果然是需要的。 有點似西多士的中式樣子! 蝦黏在面包上一起炸, 很香脆但不太油膩~!

蒜炒豆苗: 為免太油膩, 我們點了一個清蒜炒豆苗~
豆苗很新鮮,和口感很爽~
一點都沒有因為簡單的菜式而馬虎!

翡翠炒生魚: 清清地炒西芹, 紅蘿蔔, 生魚塊~
吃得出生魚是分開煮熟才炒在一起~ 所以一點都不腥和油膩!

我們叫了白飯配菜吃~ 但是一位朋友說要點這個
揚州湯米線: 大家吃揚州炒飯就吃得多~
揚州湯米線是湯裡有不同的菜和雞肉, 不過不失了!

大家吃完都很飽, 因為朋友們難得聚在一起, 難免有點嘈吵,
侍應走過來叫我們細聲一點呢!
很少吃過中菜會這樣回味!!! 下次真的可以和家人再來吃!
謝謝大家的好意啊!!

哈哈．呢餐係同另一位食家
mrscalculator的慶生飯．我相信佢都會寫番
不過我決定搶先一寫呀~~~

由於我地都幾想試呢間．所以就決定佢生日去食啦
不過因為只限member．所以我就被迫要上網reg membership
然後再confirm 自己係ug．then 仲要打電話去confirm~~
不過為左人地生日開心．冇所謂啦

我地一行7人．好準時咁到左~~
仲reserve左招牌鹽焗雞!!
叫左出名既:蝦多士、杏汁豬肺湯
仲有豆苗、咩咩咩魚脆同楊洲炒面!! (當然叫左幾個白飯 share~~)

個人真係好欣賞個杏汁豬肺!!!!!!!! 超好飯．
真係出面飲唔到~~~ 我仲偷偷地飲左2bowl~~ 哈哈
不過好可惜唔記得左幾 $

蝦多士都ok~~ 夠脆口．
不過唔夠我印象中佐敦某酒樓咁好食．價錢都ok的
52元4隻~~ reasonable啦

反而雞真係有d失望...唔差既
不過真係冇特別．食落都唔覺有鹽味
而且．280一隻!! 過份左wow!!!!
不過佢keep哂所有內藏俾我．密密食都不錯的
但我就唔recommend大家叫啦

其他都不過不失．ok的
反而男同學們就覺得呢間麻麻地
話同出面中菜冇分別wow~~

埋單908~ 祝mrscalculator 生日快樂啦

一行七人去食午餐, 點了 杏汁白肺湯, 招牌蝦多士, 菜遠生魚卷, 咕嚕肉, 南乳炆粗齋, 清炒豆苗, 炸子雞一隻 (需預定), 後加了干炒牛河.

白肺湯好香杏仁味, 好清甜. 蝦多士不夠鳳城酒家的香脆. 生魚卷很有心思, 魚肉卷內有一條幼幼的火腿. 南乳齋同豆苗都一般, 無特別. 炸子雞皮脆, 味道無驚喜. 干炒牛河有點過油膩.

店經過裝修, 所以比以前光猛同乾淨.

七月初二‧晴

吃過這裡很多次了，本來也想不來，但一想到這裡出色的的鹽焗雞，又來吃一吃~~是的，這裡的鹽焗雞，如得龍的金錢雞，陸羽的糯米雞等等，值得單為一味而來的。

據悉原本是一圍的小局，而其他朋友仔有興趣，到最後是要連開三圍。座落在酒樓的大後方，相當企理。飯局少不得酒，是夜是紅白酒、黑糖燒酌及砵酒都齊備，數數也有約15支，相當高興。當然除了酒，飯局也總會有食友旅行歸來的手信，是夜有師兄從北美洲帶回來的炸豬皮，油脂甘香，鬆脆可口，絕對是下酒良伴，在此謝過。

食物方面，雖然已在這裡吃了好幾次，但也有一些菜色是首之來吃的。本來說要雲腿鴿片的，但問來問去也不知究竟，就索性要了原隻的雲腿鴿片。這一味做得最好的，當數陸羽，而這裡的就像是袖珍版。鴿片很滑身，但吃起來稍欠甜味。雲腿餞得過甜，欠缺了應有又最美味的鹹香。還好沒有要幾十蚊一兩的蜜餞火腿，算是試過就算；未吃過這裡的椒鹽鮮魷，但炸得過火，魷魚不厚身，自然吃起來沒有什麼吃頭；說起炸蟹鉗，也是我很喜歡的菜色之一。但近年已甚少吃，因為假蟹鉗太多了，吃得令人心灰意冷。是日這一味是自選項目，但沒有意欲去吃。難得食友露露慷慨割愛。想不到這裡的也是用上不少的鮮蟹肉，炸得乾身脆口。「單指」的外表，純因為蟹鉗太大，下不了「雙指」，非戰之罪。可惜如余師兄之所言，蝦膠放了疏打粉，彈牙過了份，有點敗興；

有幾款也是次次來都吃，次次都評，只簡單評論，不詳述了。這裡的杏汁白肺湯仍然出色，香甜滋潤，是晚得食友相讓，多吃了一碗，走運了。唯一要彈的，是豬肺清理得不算十分潔白，如果想看師傅表演，也要過去陸羽；蝦多士仍然出色，鮮蝦帶蝦膠的貼在炸脆的多士上，能做這個標準的，本地一隻手數晒，不能錯過；也是最好的還有鹽焗雞，焗得香口味美，雞肉嫩滑，而那幅內臟旋即搶購一空，食友們也真識食；生魚卷是吃過就算，就算陸羽也做不出以前的水準來，因為單論魚本身已經不是那回事了；咕嚕肉喝身旁的露露也是一般見解，就是味道太甜，不夠酸，仍脆口，吃起來粉太多肉太少，何以失準？荷葉飯很有水準，乾身香口，吃起飯來，也有荷葉的清香，比起之前在鏞記吃過的那個假荷葉飯，好上不知多少倍。來得這裡，冬天吃生炒糯米飯，夏天吃荷葉飯，已經是定律。不過說完又說，最好吃的荷葉飯，跟食友Christy口徑一致，是還看福臨門，吃過才知什麼是荷葉飯。

幾位阿姐服務很好，有禮貌又快手，值得一讚。

埋單每位百九蚊，吃炸蟹鉗另加六十五蚊。價錢相宜，是搞手嚴控價錢的成果，在此謝過。
吃得高興，食物有水準，絕對是很精彩的一夜！

已經係一星期前訂了位及它的古法鹽焗雞，但係結果非常失望.我們十二點到，差不多等到一點隻雞才到。食食下發現碟底有血水，投訴下部長愛埋不理。他說就是這樣的，最多再幫我們炸過隻雞。真係生意唔休做。

甜品點了合桃糊，味道很淡，無合桃香味。非常失望。